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Slow Cooker Ethiopian-Spiced Chicken and Black Lentil Stew
Ingredients
  • 1 cup black lentils, rinsed and drained
  • One 14-ounce can crushed tomatoes
  • 1 cup low-sodium chicken broth
  • 4 skinless bone-in chicken thighs, fat trimmed
  • 2 teaspoons unsalted butter
  • 1 teaspoon extra-virgin olive oil
  • 1 large sweet yellow onion (about 1 ½ cups), finely chopped
  • 5 large garlic cloves, finely minced
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon Kosher salt
  • 3 tablespoons Berbere spice
  • 1 tablespoon sweet paprika
  • ½ cup white wine
  • Freshly ground black pepper
  • ½ cup Greek yogurt for serving
  • Fresh cilantro leaves for garnish
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